Pastry Cook II

FAENA•Miami Beach, FL

About The Position

The Pastry Cook II plans, prepares, and sets up pastry production for menu items and specials in designated outlets, providing quality service in accordance with established standards and plating guides. The role also maintains the organization, cleanliness, and sanitation of work areas and equipment. The position requires compliance with departmental procedures, state health and sanitation regulations, and resort requirements, as well as coordination with the Sous Chef and Cook 1 to support daily production and service.

Requirements

High school diploma or equivalent education.
Ability to speak, read, and write English.
Ability to perform job functions with attention to detail, speed, and accuracy; prioritize, organize, and follow up; think clearly, remain calm, and resolve problems using good judgment; follow directions; understand guests’ service needs; work cohesively with coworkers; work with minimal supervision; and maintain confidentiality of guest information and pertinent hotel data.
Demonstrated project management experience organizing, planning, and executing large-scale projects from conception through implementation.
Demonstrated experience leading and developing people.
Strong verbal and written communication skills to present and discuss technical information, establish rapport, influence, and gain understanding.
Flexible availability for days, evenings, overnight shifts, weekends, and holidays.

Nice To Haves

Formal culinary training or an equivalent combination of education and work-related experience.
Fluency in languages other than English.

Responsibilities

Follow departmental policies, service procedures, and standards.
Use and maintain equipment correctly and only for its intended purpose.
Maintain cleanliness, sanitation, and organization in assigned work areas.
Comply with state sanitation and health regulations and resort requirements.
Meet with the Sous Chef to review assignments, anticipated business levels, changes, and other relevant information.
Complete opening and closing duties.
Begin preparation and production of items needed for the day.
Check that the work-station point-of-sale printer is functioning and has sufficient paper for the shift.
Prepare plates according to recipes and yield guides.
Inform the Sous Chef of shortages before items run out.
Communicate requests for assistance to the Sous Chef during busy periods to help ensure service to guests and residents.
Inform Cook 1 about excess items that may be used in daily specials or elsewhere.
Follow proper storage procedures specified by the Health Department and resort requirements.